Spanish Salad with Hazelnut + Paprika Dressing

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In the last couple weeks, I’ve had a strong inclination to be more mindful when shopping for food and to put more emphasis on supporting local growers, producers, and processors. Part of this, I think, stems from the recent fires here in the west, and several conversations about a warming climate and how we will have to adapt some of our food and/or growing conditions now and on into the future. I count myself very fortunate to live in an area of the world that is rich in agricultural and ecological diversity, and one in where a strong local food scene is thriving, but I also know the many hands that go into supporting the kind of community I want to live in, and how much consistent work it takes to advocate for a local food system–as well as the flip side of how we rely so much on the status quo with generally no thought to what will happen if… natural disaster, climate change, soil degradation and nutrient depletion, loss of community due to choosing mass-market businesses, etc.

 

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On this topic I’m inspired lately by Andrea’s plan for a locally grown September, and her invitation for others to share in a similar challenge, which I’m structuring in my own way. If you’ve been reading long, or read back into the archives, you’ll know that for me, developing a connection to what is produced locally and in relationship with the producers in my community kick-started and supported me out of my disordered relationship to eating many years ago, and it’s this connection to place and community through food that always assists me when I begin to fall even a little back into old habits.

This salad came about because of my refocus on mindful consuming, using what I have grown and what’s produced nearby, while at the same time taking inspiration from Sara Forte’s Spanish chopped salad in her Bowl + Spoon cookbook.

Before I get there though, this article shares some of the conversations in California (and likely elsewhere) about long-term crop planning and climate change.

And this article, in which I’m interviewed, speaks a little to the impact of our dietary choices on our environment.

Enjoy, or just enjoy this salad. It’s a good one!

 

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Hazelnut + Paprika Spanish Salad
1 small bunch kale, chopped
1 head romaine lettuce, chopped
3-4 cups arugula, torn into small pieces
2-3 green onions, finely diced
1 cup halved cherry tomatoes
1 small, diced apple
1-2 medium cucumbers, diced
1/2 cup cooked lentils
1/4 cup toasted hazelnuts, chopped
2-4 Tbs. parsley, minced

Hazelnut + Paprika Vinaigrette
1 clove garlic
3 Tbs. sherry or wine vinegar
3 Tbs. toasted hazelnuts
3/4 tsp. smoked paprika
2 tsp. honey
2 Tbs. parsley, minced
3 Tbs. extra virgin olive oil
1/2 tsp. sea salt
freshly ground black pepper, to taste
1-2 Tbs. water, to reach desired consistency

  • Blend the vinaigrette ingredients until smooth in a food processor or blender. Add a little water at the end to thin, as necessary.
  • Combine the salad ingredients in a large bowl. Drizzle atop 2/3 to 3/4 of the vinaigrette and toss to coat. Add a little more until you’ve reached your desired dressing level.
  • Serve immediately, while nice and fresh!

Peach + Pluot Tart with Lemon Coconut Cream

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Friday evening and William and I took each other to the county fair. He stood in line for a corndog, a really good one, he said, and then we headed away from all the noise to the barns, ambling through each aisle one by one, comparing the chickens to ours, wondering at whether the tagline saying aggressive! scrawled under the price for a $40 bunny was a comment about the price, the animal’s temperament, or some other reason I already forget. Then we went to the hog barn, the sheep, and then the cattle. I beelined us towards the champion animals, commenting about how when I was in high school a dozen or more years ago, the genetics were just leaning towards better in the sheep division, and now the champion lambs are packed, their muscles rippling with every move.

 

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After it all we headed a couple blocks over to Friendly’s, a neighborhood natural foods store. We bought small pots of expensive delicious ice cream, brought it back home, and sat in the near-dark on the couch, eating little spoonfuls slowly. When I scraped the last bit from my dish and nearly got up for more, William stopped me, saying no just wait a moment and you’ll realize you’re done. 

And I did.
And I did.

It was a fabulous and simple evening after a long week with more weekend work ahead. It was lovely to just set everything else down for a few hours and be present, enjoying summer, enjoying the magic, realizing the hunger we’re hungry for can be fed in small doses of treats and much larger heaps of time with a loved one and their caring hand and arm around the shoulders, their well-intended suggestions, and in taking the time to share snippets of a long-ago passion at the county fair.

 

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The Recipe Redux asked for stone fruit this month. Even though I’ve been eating the various fruits daily, working apricots or plums into morning oatmeal, having a handful of cherries with afternoon snack, or gliding thin slices into whatever savory is up for dinner, this time of year calls for a treat, with stone fruits at their best.

This raw, barely sweet lemon and coconut cream tart is a real favorite, but one I often forget about. It’s one to make for a dinner party or a sunday feast. Or maybe, just because it’s summer and our weary selves need a little wholesome decadent goodness.

 

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Peach + Pluot Tart with Lemon Coconut Cream, adapted from my blackberry version
There are a few options here. The fruit can of course be changed up depending on preference, but the choice of nuts and sweetener can too. I used a mix of hazel and walnuts, the almond meal, and then used lucuma powder to sweeten. Lucuma is a Peruvian fruit that has a slightly mapley caramel flavor and the powder can be used as a natural sweetener. I had a nearly expired packet in the back of the pantry and put it to good use here, but the alternative of using about half the amount of regular or powdered sugar works well too and honestly isn’t added in enough quantity to do much harm.

5 medjool dates / 45 g, pitted and briefly soaked
1/2 cup / 50 g nuts of choice, toasted
1/2 cup / 50 g almond meal
1/2 tsp. cinnamon
pinch of salt
1 15 oz. / 400 mL can full-fat coconut milk, chilled
2-4 Tbs. lucuma or sugar
zest from 1/2 a lemon
1 tsp. vanilla extract
1-2 peaches and pluots
lemon juice

  • In a food processor, combine dates, nuts, cinnamon, and salt.  Puree until finely chopped and the mixture sticks together when pinched with your fingers.  Turn out into a 7-8 in tart pan.
  • Open the chilled coconut milk and without stirring, spoon out the cream layer into a medium bowl. Reserve the watery milk in the bottom of the can for another use.
  • Whip the coconut cream along with the lucuma, lemon zest, and vanilla.  Spoon and smooth atop the nut layer.
  • Thinly slice the peaches and pluots and layer around the top of the coconut filling, in circles, as desired. To preserve the color, brush a little lemon juice across the fruit layer, and then lightly cover and set the tart in the fridge to chill for at least 2 hours.

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Honey-Roasted Rhubarb and Favorites, Lately

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Hey friends, it’s been a hot minute. I’ve recently had an epiphany about ‘keeping the main thing the main thing,’ and for me right now, that’s successfully taking care of myself through peak weeks of marathon training, and then balancing summer term of grad school with my newish job, in that order. Everything else has been largely set aside for now unless it fits into the above. Which means I’ve made variations of chocolate walnut banana bread for three weeks in a row as end of the week baking therapy, made a lot of lovely but quick meals, taken significantly more restful moments and reincorporated naps into my life, but also haven’t done much else or shared here.

Below are a few favorites from the last couple weeks and months, and a lovely quick recipe for honey-roasted rhubarb, which tastes great as an add-in to a seasonal green salad, stirred through morning porridge, or simply spooned alongside some nice yogurt.

 

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to read: 
Plant Spirit Totems by Bloom Post
Eat Up! by Ruby Tandoh
Long days but learning so much in all my classes

to eat, drink, and imbibe:
Ginger-Turmeric Kombucha
Strawberries, and cardamom. also, rhubarb.
Flower Essences by Sophia Rose

to listen: 
Medicine Stories Podcast, but especially the episode with Sajah Popham (#17)
Lauren and Jesse’s new podcast, which is great for all sorts of life advice, but especially for athletes with questions.
Nicole Antoinette’s discussion with pro-runner Collier Lawrence. So much good stuff including goals, suicide prevention, and more.
A good pathophysiology review of the (lots of science!) involved in depression, for all you fellow science nerds.

to pause in awe and simply take in:
Early morning sunshine, through the leaves
Gifts from a lifetime friend who lives on the other side of the world

 

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Honey-Roasted Rhubarb
When adding the finished rhubarb to a seasonal salad, I find it goes great with a mix of delicate and hardier greens, and alongside early season snow or snap peas, pea shoots, toasted walnuts or hazelnuts, and a light vinaigrette dressing. That’s just one variation of how this can be incorporated into a savory meal, and partly why I tend to err on the side of less honey, to let rhubarb’s natural sour-tart flavor shine through. 

1 lb. rhubarb, sliced into 1-inch slices
1-2 Tbs. honey, as preferred

  • Preheat the oven to 350 degrees F. Scatter the rhubarb in a single layer in a large baking tray, then drizzle over the honey, and gently mix it all together.
  • Bake for 20 minutes or until the rhubarb is tender, giving it a stir halfway through. The rhubarb pieces should keep their shape rather than cook all the way down.
  • Leave to cool slightly before serving.